Smithy

If *I* were to visit Shelby, I probably wouldn't want to leave either! Her fried fish always looks so goooood. As does everything else she cooks. Nonetheless, I've spent the afternoon pulling out books with promising-looking recipes. First chance for me to cook will be this weekend. Oh, the choices!

rotuts, I just looked into the freezer and snapped some photos for you. The Coho salmon came in two types: the "Captain's Cut (circled in yellow) seems to be tail pieces. The regular Coho filets (circled in blue) seem to be from more nearly toward the head. I only dug out one Sockeye package (circled in red), and since the choice on that package was to show you the label or the skin, you're seeing the skin! This filet looks like it's from right behind the gills. Incidentally, the plastic bags that had held the dry ice were empty. They're headed for the recycler next.

KennethT, you raise a couple of good points: It's an interesting question. I put it in our chest freezer, atop the newly acquired fish. That freezer is outside in the garage, so I don't have to worry about the increased CO2. If I hadn't done that, I'd have just chucked it out on the driveway or maybe amused myself by chucking into our pond. That's a good point. Each package has 2 filets (or steaks) so in my mind's eye that's two portions. I may have to plan on 2 packages for 2 people, but I expect we'll have leftovers if I do that.

This was the Wild Combo 12-pack (the smallest box, with a mix of red and white fish). I added on the Wild Coho 6-pack because it was on sale, and of course there were the prawns as a freebie. I'll have to answer your other question (about which ends of the filets) after I go look again in the freezer, but I believe there were plenty from both ends.

@liamsaunt, I'd like to know more about how that cod was prepared...and what type of beans and seasonings were in the puree? I'm going to be experimenting with a fish shipment soon. My other half thinks all fish should be fried, but I'd like to try more creative dishes with some of it. Please tell more about the olive relish, while you're at it. Was it tart, like a muffaletta? I don't blame you for keeping all that dish to yourself!

My first shipment from Wild Alaskan Company arrived today. I am impressed with the packaging. The seafood was thoroughly frozen. The packaging is all recyclable or reusable. They are careful to warn about the dry ice in the plastic bags that lurks under the top lid: use gloves! They also stress the ways the packaging can be reused or composted or recycled. I particularly like the idea of simply dissolving the insulation in water and using it on the garden. The main attraction, of course, is the fish itself. Here's what arrived, all in lovely condition: 10 packages of Coho salmon; 2 packages of Pacific halibut; 4 packages of Pacific cod; 2 packages of Sockeye salmon. Each package contains enough fish for 2 people. Then there are 2 packages of those lovely-looking Spot prawns. Like others before me, I'll have to research a way to show them to best advantage. I think each prawn package could feed more than 2 people. Will we keep it up? I don't know. It's a struggle to get my darling to eat fish except when it's battered and deep fried, or when it was flipping in the water only a couple of hours before. (In that case it needs pan frying.) This may be too much seafood for the two of us for one month. I also wonder about taking business away from our "local" fishermen who spend months in Alaska and then bring / ship their produce back here, to be sold in our local markets. Regardless of whether we follow through on this subscription, I'm very impressed with the apparent quality of the product, and the thought that has gone into the program.

If you haven't pulled the trigger ye, you're safe! The price is now up to $487.43.

@Shelby, I wonder where they get mandarins at this time of year. Did the label or package say the source? It looks like a nice haul. I'd be challenged to use that much in a week, or even two. What's in the brown paper wrappers at the right edge of the pictures?

I had no idea about that trend. Thanks for the information, unwlecome as it is.

Right now I wish there was a double-funny belly-laugh emoji. One guffaw isn't enough.

Damn. The pub where I worked one summer, which had been in business since at least 1644, is also gone.

Enablers, indeed. I just placed my first order, to include those prawns.

This is the place where you chat about yourself, tell us what you like to cook and/or eat, where you live (if you want to say) and so on, so we can welcome you. Welcome! What's for dinner at your place today?

I think it's an entertaining article. I'd heard of perhaps half of the books, and I have (or have had) a few of them. The writer writes with a panache that I particularly enjoy. Unlikely as it may seem, the 1963 book by Robert Carrier, Great Dishes of the World (eG-friendly Amazon.com link), especially catches my eye. I love that "historical" stuff that overlaps my time on this earth, and I may have to go seek out a copy for the sheer fun of reading it. My question is, what the heck are those things on pedestals in the accompanying photo? They look like frosted bicycle seats.

Looking on the bright side: can you tell us more about the quince "spoon sweets" atop the yogurt in that last picture? I'd like to know how that quince was prepared. It looks more like strips of jellied fruit than chopped or stewed preserves.

*Bump* I've never been a fan of cole slaw. The stuff I grew up with was sweet and gloppy, and for some reason sweet and gloppy has rarely or never fit with vegetables for me. Later I learned that cole slaw doesn't have to be sweet and gloppy; some can taste pretty good. Still. The original knee-jerk distrust of the stuff has kept me from exploring it much. My husband buys the sweet 'n' gloppy stuff he loves and I leave it alone. Fast forward to this summer, and for some reason the idea of crunchy, juicy slaw has been on my mind. I finally got round to trying the first of several slaw recipes from the June/July issue (No. 159) of Fine Cooking Magazine. (Yes, I can be slow about these things.) First attempt: a riff on their "Taco Slaw" -- p. 64 if you have access to the magazine, or a partial link here. I started with a bag of prepared coleslaw mix. The dressing: the juice of half a lime (maybe more, to taste); salt and pepper to taste; mayonnaise to taste; chopped cilantro. My proportions were roughly that half lime's worth of juice, about 1/2 tsp salt; no pepper; 2 - 3 Tbsp Duke's mayo; nearly a cup of chopped cilantro (stems and all). Cole slaw, where have you been all my life?! I can't stop eating the stuff. So far I've been eating it straight but it would make a fine taco topping. My husband took a bite, said "too salty" and went back to his sweet gloppy stuff. Fine with me! It eliminates the competition. I've had vinegar slaws before and liked them well enough. The Cole Slaw topic elsewhere in these forums has good recipes. @kayb posted a recipe for her Jail Slaw that I quite like. But for right now, I intend to keep eating this tangy, tart, not-gloppy "Taco Slaw". Eventually I'll try their other recipes: Broccoli Slaw; Mango Slaw with Cashews and Mint; their take on Vinegar Slaw. Has any one else been experimenting with new slaw recipes?

The kitchen looks wonderful! Sorry your shoulder and arm are messed up, glad you're recovering. The work and planning y'all put into the kitchen has really paid off.

That looks delicious. If you haven't already shared your recipe and technique, please consider adding it to our corned beef topic so we can all try it out. @Wait. Wot, same goes for you.

This. I spent my first couple of decades in central and southern California, and never saw or tasted rhubarb. I'm not sure I even knew it was edible! When I moved to northern Minnesota I learned otherwise. It likes the conditions here, too. @liuzhou, please see if you can get that rhubarb-ginger jam recipe. @David Ross, I think you've determined the dessert for my next dinner party!

Thermoworks is having a Father's Day promotion right now. It may be limited to current customers (I'm not sure) but I just gt 10% off for some replacement probes and no-touch fever thermometers using this one-time code: TW-CAP-T6S2T Incidentally, their no-touch forehead thermometers are on overstock blowout for $29, down from $69. I wouldn't have listed them here except for the Father's Day promotion, but it's a good deal. The Father's Day promotional code goes until June 20 and applies to the entire order. I resisted buying the timers and sensors I wanted, but got extra probes for my existing equipment because they do tend to break or wear out.

I didn't know that saganaki referred to the serving dish. That explains a lot of my confusion in past years. But it looks as though the dish containing the shrimp doesn't have handles, as such, whereas the dish containing the razor clams does. Does that mean the term "saganaki" has evolved to a broader meaning than its original? I hadn't heard about the legendary quality of Greek honey. Now I want some! I'm looking forward to this, too. I was in Greece once, years ago, loved it but have never yet made it back. Blog on, please!

When we installed granite counters in our kitchen we were warned that hot pots might affect the high polish by producing very small surface cracks. I've never been interested in testing it, so I always use a trivet or towel under heavy, hot pots. I would not hesitate to pour fudge on it for chilling and tempering, though, if I did that sort of thing.

Did it survive?

The above-mentioned Rodney Scott's World of BBQ: Every Day is a Good Day (eG-friendly Amazon.com link) is fun to read. I haven't cooked from it yet, but there are some good-looking recipes I want to try. He prefaces the book with stories of his growing up, his family, and his coming into and developing the business. Every recipe I've looked at has a little story about how it was invented or whom it was named for. He gives detailed instructions on how to build a proper BBQ pit (using firebrick) and how to roast a whole hog. I might fantasize about doing that, but think it's unlikely I'll ever do so. He also talks about cooking over smaller units, and that's where the value will be to me. A clever and attractive cover isn't a good reason for buying a book, but I like this design: the subtitle is printed in glossy finish whereas the rest of the cover is matte finish. You have to tilt the book slightly to see the subtitle.

Good luck on your exam! I add my welcome to the rest of the welcomes you've already received. If you have any questions about how to use the forums, or where to post something when you have time, feel free to ask a host by PM.